Rhubarb and Strawberry Crumble

This is the perfect sunny afternoon pudding, and makes a rather delicious breakfast treat too. The great thing about it is there’s no need to pre-cook the fruit and although there is a little sugar, it’s mostly natural sweetness used. The coconut oil replaces the butter needed in the crumble but you don’t lose out on that all important crunch. The ideal healthy dessert recipe!

Rhubarb and Strawberry Crumble

5-6 rhubarb stems
200g strawberries, hulled and roughly chopped
2tbsp agave syrup or honey
zest and juice 1/2 orange
100g porridge oats, (I used Rude Health Porridge Daily Oats)
50g wholegrain spelt flour
50g light brown muscovado sugar
1tsp cinnamon
50ml coconut oil, melted

1 Preheat oven to 200C (180C fan) mark 4. Chop the rhubarb stems into roughly 2cm/1inch pieces and toss together with the strawberries in a medium size ovenproof dish.

2 Stir through the agave or honey and orange.

3 In a separate bowl, stir together the oats, flour, sugar and cinnamon, before mixing through the coconut oil. This might look like it won’t cover the oat mixture, but it will- it might be easiest to use your hands at this point.

4 Cover the fruit with the oat mixture and bake for 40-45min until crispy and cooked through. Serve immediately or at room temperature with yogurt, frozen yogurt or ice-cream.

Leftovers are great for breakfast or reheated the next day. Alternatively, you could make it in two smaller dishes and freeze one- reheat from frozen, cooking for 50-55min until cooked through.

5 Comments

  1. 21st August 2014 / 11:44 am

    I can honestly say that this was completely delish!

  2. 21st August 2014 / 5:23 pm

    That looks gorgeous, I definitely need to make a crumble soon. I love how buttery coconut oil can taste too!

  3. 22nd August 2014 / 7:06 pm

    Where can I buy coconut oil? And is it ok to make this delicious looking recipe even if I have no intention of ever running a marathon?? Sx

    • 22nd August 2014 / 7:10 pm

      Of course- and guilt free! You can buy coconut oil at Waitrose, sainsbury’s wholefoods, Holland and Barrett, or online. It’s usually in the special ingredients bit I think! Let me know if you do make it!

  4. 26th August 2014 / 3:48 pm

    I am SO making this with a glut of summer rhubarb and strawberries and freezing a big batch- it sounds delicious! I’m a sucker for really crunchy crumble topping and this looks spot on.